Curried Chicken & Root Vegetable Pot Pie
Curried Chicken & Root Vegetable Pot Pie
Servings: 4 Servings
Calories: 468kcal
Ingredients
For the Crust:
- 1 cup chickpea flour
- 1 tablespoon psyllium husk powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoons coconut oil cold, in small pieces
- 6 tablespoons light coconut milk
For the Filling:
- 1 medium onion diced
- 1 medium zucchini diced
- 4 garlic cloves minced
- 2 teaspoons curry powder
- 1½ cups reduced sodium chicken broth
- ½ cup light coconut milk
- ¼ cup coconut flour
- ¼ cup raisins loosely packed
- 2 cups mixed roasted winter squash and/or root vegetables such as butternut squash, rutabaga, carrots, or parsnips
- 1½ cups chopped cooked chicken
- ¼ cup chopped cilantro
- Salt and freshly ground pepper to taste
For Finishing the Pastry:
- 1-2 tablespoons light coconut milk for brushing the pastry
Instructions
Prepare the crust:
- Add the chickpea flour, psyllium husk powder, baking powder, salt, and cinnamon in a food processor and blend to combine.
- Sprinkle in the coconut oil pieces and pulse several times, until the mixture resembles crumbs the size of grated parmesan cheese.
- Add the coconut milk and pulse until the mixture comes together in a rough ball.
- Gather the dough and press into a disk.
- Wrap in plastic wrap and refrigerate while preparing the filling.
Make the filling:
- Preheat oven to 400ºF. (Note: If preparing to freeze, it isn’t necessary to preheat the oven now.)
- In a large nonstick skillet, cook the onion and zucchini over medium-low heat for about 5 minutes, until softened, stirring often.
- Add garlic and cook 1 minute more.
- Add curry powder and stir until vegetables are coated.
- Measure the broth and coconut milk into a large glass measuring cup.
- Whisk in coconut flour until smooth.
- Pour the mixture into the skillet.
- Stir in raisins.
- Increase heat to medium.
- When mixture begins to bubble, let it simmer for 5 minutes, or until thickened.
- Stir in cooked roasted vegetables, chicken, and cilantro.
- Season to taste.
- Turn off heat and transfer mixture to desired baking dish(es).
To assemble the casserole:
- Remove crust from refrigerator and place on countertop between 2 pieces of plastic wrap.
- Roll to ¼-inch thickness and cut to desired shape(s).
- Place on top of chicken and vegetable mixture, either in 1 large piece or several smaller pieces.
- Brush the top of the pastry with 1-2 tablespoons of coconut milk.
- If baking immediately, place in the oven and bake for 25-30 minutes, or until filling is bubbling and top is lightly browned.
- To freeze for future baking, wrap tightly in plastic wrap and freeze for up to 3 months.
- When ready to bake, preheat oven to 350ºF and unwrap the pot pie.
- Bake for 45-60 minutes, until filling is bubbly and the pastry is lightly browned.
Nutrition
Nutrition Facts
Curried Chicken & Root Vegetable Pot Pie
Amount Per Serving
Calories 468
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g55%
Cholesterol 44mg15%
Sodium 448mg19%
Potassium 1302mg37%
Carbohydrates 53g18%
Fiber 12g48%
Sugar 8g9%
Protein 28g56%
Vitamin A 12740IU255%
Vitamin C 37.4mg45%
Calcium 174mg17%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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